- Mix the melted butter and biscuit crumbs together. Tip them into a 20cm (8 inch) loose-based cake tin or deep flan dish and press in an even layer over the base. Chill for at least 20 minutes.
- Put the gelatine leaves into a bowl and cover them with cold water. Leave to soak for 5 minutes.
- Beat together the soft cheese, condensed milk, lemon zest and lemon juice. Lift the gelatine leaves from the soaking water and transfer them to a small saucepan. Heat very gently until just melted, then add to the cheese mixture, stirring well. Pour over the biscuit base. Cover and chill for 2-3 hours.
- Carefully remove the set cheesecake from the tin. Spoon the Summer Fruits Fruit Filling over the top. Chill until ready to serve.
Recipe from Princes
There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Set yourself the Bake Off's week four showstopper
100g butter, melted 150g oat biscuits or digestive biscuits, crushed 4 leaves of gelatine, snipped in half 500g medium fat soft cheese 397g can condensed milk Finely grated zest and juice of 1 large lemon 1 x 410g can Princes Summer Fruits Fruit Filling
Time: 20 minutes Serves: 8-10 Nutrition: n/a